2 1/2 to 3 lbs. pork roast, cooked
1 c. celery, chopped
2 onions, chopped
Retain 2 c. broth
2 tbsp. vinegar
2 tbsp. brown sugar
1 bottle ketchup
Salt and pepper to taste

After cooking roast shred, pulling apart by hand. Cook celery and onions in broth until tender. Add ketchup, vinegar and brown sugar to broth and put shredded meat in and simmer together. Good on hamburger buns with pickle relish or slice of onion. Can freeze and reheat.